New This Month

Father's Day Weekend Dinner

Everyday Food, Volume 33 June 2006

Rich and bold flavors make this meal just right for Father's Day.

Marinated Flank Steak
Baked Potatoes with Onion Sour Cream
Green Bean and Yellow Pepper Salad
Butterscotch Banana Splits

Pick up these ingredients for each recipe, plus pantry items if you don't already have them on hand.

Flank Steak
6 garlic cloves
1 quart apple juice
1/4 cup whiskey (optional)
2 flank steaks (about 1 1/2 pounds each)

Baked Potatoes
8 medium baking potatoes (8 ounces each)
1 large onion
1 cup reduced-fat sour cream
1 bunch chives

Green Bean Salad
1 medium red onion
2 pounds green beans
2 yellow bell peppers Banana Splits
1 cup heavy cream6 tablespoons butter8 bananas
2 pints chocolate ice cream
1/2 cup salted peanuts (optional)
8 maraschino cherries (optional)

Whole-grain mustard
Olive oil
Worcestershire sauce
Hot sauce
Red-wine vinegar
Sugar: light-brown, granulated
Light corn syrup

We've designed this menu so that some items can be prepared in advance, meaning less day-of stress in the kitchen.

- Make butterscotch sauce; cover and refrigerate.
- Make marinade for steak; cover and marinate steak in refrigerator.
- Prepare dressing and vegetables for salad; cover and refrigerate separately.

- Bake potatoes; prepare topping.

- Grill flank steak. Dress green bean salad, and toss.
- Reheat butterscotch sauce.

- Cut open potatoes, and dress. Carve flank steak.
- Whip cream; assemble banana splits when ready to serve them.

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